Name: Bonbon Almond-Paste Rout Cakes
Ingredients: almond paste (prepared as in No. 272); jam (for sticking and masking); transparent icing (any kind described in this work)

Bonbon Almond-Paste Rout Cakes

Ingredients

almond paste (prepared as in No. 272)
jam (for sticking and masking)
transparent icing (any kind described in this work)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Roll out the almond paste rather thin.
Cut or stamp it out with small tin cutters, about the size of half-crown pieces.

Bake and assemble

Bake on buttered baking plates at 350°F (175°C) until done.
Stick two pieces together with jam.
Mask the surfaces with similar jam.

Glaze

Glaze with any kind of transparent icing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Almond paste: Forms the base of the bonbons, setting into a firm, chewy-tender bake with its own sweet almond flavour.
Jam: Sticks the pieces together and masks the surfaces, adding sweetness and a moist, glossy layer.
Transparent icing: Glazes the finished bonbons, adding a smooth, glossy sweet finish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.